Crispy Sausages and Greens

Ingredients

• 250 gKale
• 640 gSausage
• 800 gWhite cabbage
• 32 gGarlic
• 150 gOnion
• 150 gShiitake
• 240 mlChicken broth
• 45 mlOlive oil
• 15 mlRed wine vinegar
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare

   • Preheat the oven to 177 °C (350 °F).
   • Remove stems from the kale and tear leaves into roughly 2–3 cm pieces.
   • Coarsely chop the cabbage.
   • Peel and thinly slice the garlic; slice the onion and shiitake.
2. 2

   Bake the greens

   • Place kale and cabbage in a large ovenproof dish.
   • Add half the garlic (about 4 cloves, thinly sliced) and optionally the sliced onion and shiitake (or sauté them first and add).
   • Drizzle with about 2 tbsp olive oil and pour 120 ml chicken stock over the greens.
   • Cover with foil and bake 15 minutes until wilted.
   • Remove foil, season with salt and pepper, and bake another 20–25 minutes until the cabbage is tender.
3. 3

   Cook sausages

   • Heat 1 tbsp olive oil in a large skillet over medium-high.
   • Prick the Italian fennel sausages and cook, turning, until browned and cooked through, about 10–12 minutes.
   • Remove, slice into pieces.
4. 4

   Finish and serve

   • Toss sliced sausages into the cooked greens.
   • Add a splash (about 1 tbsp) of red wine vinegar and a little reserved stock if desired, mix gently.
   • Adjust seasoning and serve immediately.